This the perfect Saturday morning fall breakfast! I made this while we had Gameday on in the background and it was actually a bit of a cool fall morning! It was absolute perfection in my book. This recipe is adapted from Center Cut Cooks.
2 cans Pillsbury Grands Homestyle biscuits
1/2 cup sugar
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup canned pumpkin
1 cup brown sugar
3/4 cup butter (melted)
Heat oven to 350. Grease a bundt pan well and set to the side. Cut each biscuit into forths. In a bowl whisk together the sugar, cinnamon and pumpkin pie spice. Toss the biscuits pieces in sugar mixture and layer in the bundt pan. In a small bowl whisk together the canned pumpkin, brown sugar and melted butter. Pour over the top of the biscuits. Bake for 30-34 minutes. Remove from oven and let cool for 8-10 minutes then flip over on a plate to remove from pan and serve.
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